Guadeloupe (N. America) 1 December 2023

Posted bydinasowerPosted inUncategorized

Guadeloupe is located in the continents of N. America. It has the Atlantic Ocean to the north and east, Martinique to the south, the Caribbean Sea to the southwest, Haiti and the Dominican Republic to the west, and Puerto Rico to the northwest.

The capital is Basse-Terre.

The official language is French.

The climate is tropical tempered by the northeast winds. There are two distinct seasons – dry season from December to April, and rainy season from July to September/October.

The staple foods are accras, bokits, blood sausage, crab soup, curry, callaloo, grilled lobster, cod chiquetaille, cassava, coconut, and a variety of vegetables and more (https://www.regionguadeloupe.fr/guadeloupe-regional-council/guadeloupe-a-land-of-cultures-and-flavours/#_).

https://www.britannica.com/place/Guadeloupe

ACRAS (Cod Fritters) with Dog Sauce (https://www.joanjetsetter.com/theblog/2016/5/12/bzsv9c2t6xykivyisom3sf5gpz26bw):  

Acras:

  • 1 lb. salt cod
  • 2 scallions, chopped
  • 3 garlic cloves
  • 1 spicy chili pepper of your choice (habanero or scotch bonnet work great)
  • 2-1/2 C flour
  • 6 eggs, divided
  • Salt
  • Pepper
  • Vegetable oil for frying
  1. Desalt the cod fish 24 hours in advance by placing the salt cod in a bowl and submerge in cold water.
  2. Cover the bowl and place it in the refrigerator.
  3. Change out the water as many times as possible, but at least three times overall.
  4. The next day, boil the cod fish, debone it and crumble the fish into fine pieces and place aside in a bowl.
  5. Next, chop 2 raw scallions, 3 garlic cloves, and a spicy pepper of your choice and set them aside.
  6. Begin your batter in a separate bowl.
  7. Pour 2-1/2 C flour and gradually pour in a cup of water. It should reach the consistency of pancake batter.
  8. Mix in your chopped vegetables and cod. Stir vigorously, evenly distributing the ingredients. Season with salt and pepper for taste.
  9. Prepare a medium-sized pot for frying.
  10. Pour 4-inches of vegetable oil and heat to 365 F degrees while you continue to work on your cod fritters mixture.
  11. Add the yolks from 6 eggs into the mixture and stir.
  12. Save the egg whites in a separate bowl.
  13. Use a hand-mixer to whip the egg whites until they are light and fluffy.
  14. Add two generous dollops of whipped egg whites to the mixture and stir.
  15. Now your batter is ready to be divided into cookie dough-size balls.
  16. Spoon them into the batter, one batch at a time.
  17. Flip the fritters after about a minute to make sure that both sides turn a golden brown. Each batch should fry for approximately 2-3 minutes.

I used coconut oil and these were so light and great tasting!! Highly recommend!

Dog Sauce:  

  • 2 scallions, chopped
  • 4 garlic cloves
  • ½ white onion, diced
  • 1 carrot, diced
  • 1 spicy chili pepper of your choice (habanero or scotch bonnet work great)
  • 1 lime, juiced
  • Vinegar
  • Olive oil
  • Cumin
  • Salt
  • Pepper
  1. Take the same kind of veggies you chopped to make the cod fritters, and add extra diced raw garlic, diced white onion, diced carrot, and lime juice.
  2. Season it with cumin, salt, and pepper to taste.
  3. Add a hefty amount of white vinegar and balance it with a little olive oil. And viola! You have your own version of dog sauce.

Wasn’t sue how this was going to taste, but it really enhanced the flavor of the acras!

COLESLAW:

Nice fresh coleslaw was just the thing to have with the acra!

GUADELOUPE RIVER PUDDING (https://www.food.com/recipe/guadalupe-river-pudding-358805):  

Crust:

  • 1 C flour
  • ½ C butter
  • 1 C chopped pecans or 1 C walnuts
  1. Finely crumble the butter and flour together.
  2. Add chopped nuts and mix together.
  3. Grease 9×13 pan and pat into the bottom.
  4. Bake at 350F for 20 minutes.
  5. Let cool.

First Layer:

  • 8oz. cream cheese, softened
  • 1 C powdered sugar
  • 1 C Cool Whip
  1. Mix together the cream cheese, powdered sugar, and cool whip.
  2. Whip with electric mixer until smooth.
  3. Spread on the crust.

Second Layer:

  • 3-1/2 oz. package instant vanilla pudding
  • 3-1/2 oz. package chocolate instant pudding
  • 2 C milk
  1. Mix together the pudding mixes and milk, beat until thickened.
  2. Spread the pudding on top of the cream cheese mixture.
  3. It works best to drop large dollops of pudding in various spots and then smooth out.

Top layer:

  • Cool Whip
  • Chocolate curls (to garnish)
  1. Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
  2. Refrigerate to set.
  3. Cut and serve.
  4. Can freeze for several months.

Oh my goodness!! This was delicious!! I highly recommend!!!!

Here was my overall meal! I really enjoyed this meal!!!

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